EXECUTIVE CHEF

Novotel Hotels; Provinsi Bali; On-site; IDR 667.779.000 - 1.001.670.000; Full time

Job summary

A renowned hospitality group in Bali is seeking a Culinary Operations Manager to oversee food production and culinary activities. Responsibilities include managing the kitchen team, setting budgets, and ensuring food quality and safety standards. Ideal candidates will have a diploma in hospitality management and 5+ years of relevant experience. The role emphasizes team leadership, excellent communication skills, and a strong understanding of culinary operations. Competitive benefits and professional development opportunities are offered.

Benefits

Sector-specific benefits

Career growth opportunities

Qualifications

• Minimum 5 years of experience in culinary operations management in hotels.
• Excellent proficiency in English; additional languages are a plus.
• Strong business acumen and human resources management.

Responsibilities

• Set periodical budget and forecast; analyze P&L.
• Develop SOP manuals for kitchen operations.
• Supervise culinary team and ensure quality food standards.

Skills

Leadership

Interpersonal skills

Communication

Customer service

Stress management

Education

Diploma from a reputable Hospitality Management / Culinary school

Additional certifications in Food & Beverage

Tools

MS Excel

MS Word

MS PowerPoint

Job description

Company Description

Join us at Accor, where life pulses with passion!

As a pioneer in responsible hospitality, the Accor Group brings together over 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. Each brand has its own personality, yet all share a common ambition: to innovate and challenge the status‑quo.

Joining Accor makes you a Heartist®, as hospitality is first and foremost a work of heart. You will be part of a caring environment that supports growth, fulfillment, discovery of new professions, and career opportunities in hotels or other hospitality settings worldwide. You will enjoy sector‑specific benefits, strong recognition for daily commitment, and a deep sense of meaning in creating lasting, memorable experiences for customers, colleagues, and the planet.

Job Description

Business Performance

• Set periodical budget & forecast
• Analyze monthly P&L and month‑end reports, identify deviations from business plan goals
• Participate in management meetings to review progress toward business plan goals and develop the annual business plan related to the department.

Operation

• Develop and update departmental SOP Manual, detailing standards of performance, policies and procedures, and service standards pertinent to efficient kitchen operation in accordance with hotel policies, standards, and municipality requirements.
• Work with the Senior Culinary team and be responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.
• Supervise the Senior Culinary team to run kitchens at high quality level while maintaining acceptable food cost.
• Oversee the planning and implementation of effective food promotions.
• Work closely with the Executive Steward to ensure kitchen areas are kept clean and orderly, managing organization and cleanliness of departmental areas through weekly walkthroughs.
• Ensure that food safety management and precautions with regards to hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Monitor food standards in each outlet and banquet.
• Ensure all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed accurately and timely.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Monitor and analyze menus and products of competitive restaurants and other hotels' banquet departments.
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations.
• Meet and interact with representatives of the local community and potential guests as required.

Team Management

• Motivate, supervise, and discipline team members to ensure their capabilities and professionalism meet guest and organizational needs.
• Interview, select, and recruit Senior Culinary team members.
• Identify and develop team members with potential.
• Conduct performance reviews with the team.
• Develop, conduct, and maintain records of all staff training programs, focusing on development needs and providing new skills to meet changing business requirements.
• Prepare weekly staff schedules, considering anticipated business, operating budgets, and service standards.
• Prepare payroll and gratuity reports.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operational issues, and provide a regular forum for department communication.

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets, and hotel services/features.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Be well‑versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings, and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management of the Hotel.

Qualifications

Knowledge and Experience

• Diploma from a reputable Hospitality Management / Culinary school preferred.
• Additional certification(s) in Food & Beverage will be an advantage.
• Minimum 5 years of experience in managing food production & culinary operations in a hotel, gained from working in key cities / resort destinations globally.
• Excellent reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.
• Good working knowledge of MS Excel, Word, & PowerPoint.
• High degree of professionalism with sound human resources management and business acumen capabilities.

Competencies

• Strong leadership, interpersonal and training skills.
• Good communication and customer contact skills.
• Results and service oriented with an eye for details.
• Ability to multi‑task, work well in stressful & high‑pressure situations.
• A team player & builder.
• A motivator & self‑starter.
• Well‑presented and professionally groomed at all times.

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.